Award winning Restaurant of the Year, Masons Restaurant Bar, is delighted to release a brand new summer menu today, which is available now!

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Award-winning ‘Restaurant of the Year’, Masons Restaurant Bar, is delighted to release a brand new summer menu today, which is available from Tuesday 10th July.

The brand new menu nods at the history of the iconic Grade II listed building and former Freemasons-Hall, just as the name and beautifully designed Freemasons-inspired interior does.

The refreshing new menu takes diners on a tour around the British isles using carefully sourced produce including the Dukesmoor Carpaccio from Northumbria, the Goosnargh Chicken from Norfolk and Lavender Sorbet from Devon. It embraces the warmer seasons by incorporating in-season baby gem, prawns and strawberries in addition to a vast array of beets and radish throughout the dishes.

The new dishes, such as the Scallop Ceviche and Dukesmoor Carpaccio are some of the highlights of the starters, whilst the grilled Sardines and the vegan-friendly British Raj Baby Gem are also predicted to be favourites. The grilled Cornish Sardines are doused in English herbs and served on a heritage tomato salad with a warm dressing. British Raj Baby Gem uses in-season chargrilled baby gem with British Raj spiced dahl and cauliflower bhajis.

Masons Restaurant Bar’s desserts have also received a seasonal upgrade with the Eton Mess and Gin & Grapefruit showcase the best of British produce. The Gin and Grapefruit is an innovative dish which pairs grapefruit panna cotta with ‘Manchester gin’ and tonic jelly finished with cucumber and berries. The Eton Mess is a meringue-sphere show stopper. Packed full of Devonshire whipped cream and fresh Scottish strawberries complimenting a lime jelly and lime granita.

The menu caters to many dining requirements, offering pescatarian, vegetarian and vegan options throughout the menu.

"The new summer menu showcases some of Britains freshest seasonal ingredients in modern and exciting ways, whilst always extending a gesture to days gone by and the unique heritage of Manchester Hall"Operations Manager, Ritchie Bagnall

The new menu was carefully created by the head chef Peter and the full brigade, who carefully selected the ingredients to ensure the highest-quality, authentically British dishes were offered by Masons Restaurant Bar

Operations Manager, Ritchie Bagnall comments:

“The new summer menu showcases some of Britain’s freshest seasonal and regional ingredients in modern and exciting ways, whilst always extending a gesture to days gone by and the unique heritage of Manchester Hall.

‘Here in Masons, we will continue to offer seasonal menus using the best of British ingredients which compliment our heritage. I know that the whole team is excited about what the future holds!”

Masons has previously announced its ‘Restaurant of the Year’ award earlier this month, as named by the National New Business awards after impressing judges with their high-quality food, high standard of customer service and exceptional all-round dining experience.

Exciting times for Manchester Hall and Masons Restaurant as later this year sees the opening of their new rooftop terrace and boutique bedrooms completing the full exquisite refurbishment.

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